Fermented Red Bean Curd Fried Pork Ribs

Crispy, golden-brown pork ribs coated in a rich fermented red bean curd glaze, delivering an intensely savory flavor and tender interior.

Ingredients

• 500 g pork ribs
• 2 pieces fermented red bean curd
• 2 spoons fermented red bean curd juice
• 1 tsp garlic powder
• 0.5 tsp white pepper powder
• 0.5 tsp five-spice powder
• 1 tsp white sugar
• 1 spoonful peanut sauce
• 1 tbsp cooking wine
• 2 tbsp flour
• 1 tbsp cornstarch
• 1 tbsp glutinous rice flour
• to taste cooking oil

Instructions

1. 1Soak the pork ribs

   

   Place the pork ribs in a glass bowl filled with clean water and let them soak for 2 hours. This process effectively removes blood from the meat and prevents the ribs from turning black during preparation.

   Tip: Soaking is a crucial step to eliminate unwanted gamey odors and blood.
2. 2Dry the pork ribs

   

   Take the soaked pork ribs and use paper towels to pat them thoroughly dry on a wooden surface. Removing excess moisture ensures that the marinade adheres properly and locks in flavor.

   Tip: Make sure the surface of each rib piece is completely dry before moving to the next step.
3. 3Prepare the marinade sauce

   

   Combine two pieces of fermented red bean curd, two spoons of fermented red bean curd juice, garlic powder, white pepper powder, five-spice powder, white sugar, a spoonful of peanut sauce, and a little cooking wine in a blue bowl. Thoroughly mash and mix the ingredients until the mixture is smooth with no lumps.

   Tip: Mash the bean curd completely so it blends evenly with the peanut sauce and spices.
4. 4Pour sauce over ribs

   

   Pour the smooth, well-mixed red bean curd and seasoning sauce directly over the raw pork ribs inside a glass bowl, preparing them for the massaging phase.

   Tip: Pour evenly across all pieces to ensure every rib gets coated from the start.
5. 5Massage and marinate the ribs

   

   Using gloved hands, thoroughly massage and mix the marinade into the pork ribs twenty-one times to ensure every piece is evenly coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for 4 hours.

   Tip: Make sure to massage the ribs well so the rich flavors fully penetrate the meat.
6. 6Add flours and starches

   

   After marinating, peel off the plastic wrap from the bowl, add flour, cornstarch, and glutinous rice flour using a spoon onto the marinated pork ribs, and mix thoroughly.

   Tip: Stir gently to distribute the dry coating evenly across the seasoned ribs.
7. 7Coat the ribs with flour

   

   After 4 hours of refrigeration, remove the plastic wrap from the bowl of marinated ribs. Add flour, cornstarch, and glutinous rice flour directly into the bowl and mix thoroughly to combine.

   Tip: Adding a combination of flours creates a wonderfully crispy outer crust when frying.
8. 8Add ribs to hot oil

   

   Heat oil in a pan to around 130 degrees. Using chopsticks, carefully place the coated pork ribs into the hot oil piece by piece without stirring immediately.

   Tip: Keep the heat low and avoid stirring right away so the coating stays intact on the ribs.
9. 9Deep-fry the ribs on low heat

   

   Allow the ribs to fry until they are fully set and cooked through. Continue frying on low heat for about 12 minutes until golden and crisp.

   Tip: Low heat frying ensures the meat inside becomes tender while the exterior cooks evenly.
10. 10Remove and double-fry

    

    Remove the fried ribs from the oil using a mesh strainer or tongs. Increase the oil temperature, then return the ribs for a quick second fry of about 20 seconds for extra crispness.

    Tip: The brief second fry at a higher temperature drives out excess oil and maximizes crunch.

Storage & Reheating

Burn It Off

Frequently Asked Questions